Summer’s sweetest treat is here! Mango pulp makes it easy to whip up tropical delights, from creamy desserts to refreshing drinks. Whether you’re craving a quick snack or a showstopping dessert, these 31 recipes will inspire your kitchen creativity. Get ready to fall in love with mango all over again—let’s dive in!
Mango Pulp Smoothie Delight
Dive into this tropical treat that’s ready in minutes. Perfect for a quick breakfast or refreshing snack. No fuss, just flavor.
Ingredients
– Mango pulp – 1 cup
– Banana – 1 medium
– Plain yogurt – ½ cup
– Ice cubes – 1 cup
– Honey – 1 tbsp
Instructions
1. Peel the banana and slice it into chunks.
2. Add 1 cup of mango pulp to the blender.
3. Place the banana chunks into the blender.
4. Measure and pour ½ cup of plain yogurt into the blender.
5. Add 1 cup of ice cubes to the blender.
6. Drizzle 1 tbsp of honey over the ingredients.
7. Secure the blender lid tightly.
8. Blend on high speed for 45 seconds or until completely smooth.
9. Stop blending and check consistency; if chunks remain, blend for another 15 seconds.
10. Pour the smoothie into a glass immediately.
Yields a creamy, velvety texture with a sweet tropical punch. Serve it chilled in a frosty glass garnished with a mango slice for an extra touch.
Creamy Mango Pulp Cheesecake
Tropical mango pulp transforms this cheesecake into a creamy dream. This no-bake version comes together fast with minimal ingredients. Perfect for summer gatherings or a sweet treat.
Ingredients
– Graham cracker crumbs – 1 ½ cups
– Unsalted butter – ½ cup, melted
– Cream cheese – 16 oz, softened
– Granulated sugar – ¾ cup
– Mango pulp – 1 cup
– Heavy cream – 1 cup
– Gelatin – 1 tbsp
– Cold water – ¼ cup
Instructions
1. Combine graham cracker crumbs and melted butter in a bowl.
2. Press mixture firmly into a 9-inch springform pan to form the crust.
3. Chill crust in refrigerator for 15 minutes to set.
4. Beat softened cream cheese and sugar in a large bowl until smooth.
5. Tip: Ensure cream cheese is at room temperature to avoid lumps.
6. Add mango pulp and mix until fully incorporated.
7. In a separate bowl, whip heavy cream to stiff peaks.
8. Gently fold whipped cream into mango mixture until no streaks remain.
9. Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes.
10. Microwave gelatin mixture for 15 seconds until dissolved.
11. Tip: Don’t overheat gelatin or it may lose its setting power.
12. Quickly stir dissolved gelatin into cheesecake filling.
13. Pour filling over chilled crust and smooth the top.
14. Refrigerate cheesecake for at least 4 hours until fully set.
15. Tip: For clean slices, dip knife in hot water before cutting.
16. Release springform pan and slice to serve.
Never has a cheesecake been so refreshingly fruity and smooth. The mango pulp gives it a vibrant color and tropical flavor that pairs perfectly with the rich cream cheese base. Try garnishing with fresh mango slices or a drizzle of caramel for an extra touch of elegance.
Spicy Mango Pulp Chutney
Unleash tropical heat with this quick chutney. It balances sweet mango and fiery spice perfectly. Ready in under 30 minutes.
Ingredients
– Mango pulp – 2 cups
– Red chili flakes – 1 tbsp
– White vinegar – ¼ cup
– Brown sugar – ½ cup
– Salt – 1 tsp
Instructions
1. Combine mango pulp, vinegar, brown sugar, and salt in a medium saucepan over medium heat.
2. Stir constantly with a wooden spoon until sugar dissolves completely, about 2 minutes.
3. Add red chili flakes and reduce heat to low.
4. Simmer uncovered for 20 minutes, stirring every 5 minutes to prevent sticking.
5. Check consistency; the chutney should coat the back of a spoon thickly.
6. Remove from heat and let cool to room temperature, about 15 minutes.
7. Transfer to an airtight jar and refrigerate for up to 2 weeks.
Firm and glossy, this chutney packs a sweet-spicy punch. Serve it chilled with grilled chicken or as a bold dip for chips. Its vibrant color and intense flavor elevate any meal instantly.
Mango Pulp and Coconut Lassi
Refreshing and creamy, this mango pulp and coconut lassi is perfect for hot days. Ready in minutes, it’s a tropical treat that satisfies sweet cravings. Blend it smooth for the best sipping experience.
Ingredients
– Mango pulp – 1 cup
– Plain yogurt – 1 cup
– Coconut milk – ½ cup
– Honey – 2 tbsp
– Ice cubes – 1 cup
Instructions
1. Add 1 cup mango pulp, 1 cup plain yogurt, ½ cup coconut milk, 2 tbsp honey, and 1 cup ice cubes to a blender.
2. Blend on high speed for 45 seconds or until the mixture is completely smooth with no ice chunks remaining. Tip: For a thicker consistency, use frozen mango chunks instead of ice.
3. Pour the lassi into two glasses immediately to prevent separation. Tip: Chill the glasses in the freezer for 5 minutes beforehand for an extra frosty serve.
4. Garnish with a sprinkle of toasted coconut flakes if desired. Tip: Toast coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden for enhanced flavor.
Naturally silky and rich, this lassi boasts a velvety texture with tropical mango sweetness balanced by tangy yogurt. Serve it over more ice for a slushy variation or pair with spicy dishes to cool the palate.
Mango Pulp Sorbet Sensation
Let’s make this sorbet. It’s refreshing and easy.
Ingredients
– Mango pulp – 2 cups
– Granulated sugar – ¾ cup
– Water – ½ cup
– Lime juice – 2 tbsp
Instructions
1. Combine water and sugar in a saucepan over medium heat.
2. Stir constantly until sugar dissolves completely, about 3 minutes.
3. Remove saucepan from heat and let syrup cool to room temperature.
4. Pour cooled syrup into a blender with mango pulp and lime juice.
5. Blend on high speed until smooth, about 1 minute.
6. Pour mixture into a shallow, freezer-safe container.
7. Cover container tightly with plastic wrap or a lid.
8. Freeze mixture for 1 hour.
9. Remove container from freezer and scrape mixture with a fork to break up ice crystals.
10. Return container to freezer for another hour.
11. Repeat scraping process every hour for 3 more hours.
12. Scoop sorbet into bowls after final freeze.
Scoop reveals a velvety texture with intense mango sweetness balanced by zesty lime. Serve it in hollowed-out mango halves for a tropical presentation that wows guests.
Mango Pulp Curry
Just discovered this vibrant curry that balances sweet mango with savory spices. Perfect for a quick weeknight dinner that feels exotic yet approachable. Let’s dive straight into making it.
Ingredients
– Vegetable oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Curry powder – 2 tbsp
– Mango pulp – 1 cup
– Coconut milk – 1 cup
– Salt – 1 tsp
– Cilantro – 2 tbsp, chopped
Instructions
1. Heat vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, 5-7 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant to release their oils.
4. Sprinkle curry powder into the skillet and toast for 30 seconds, stirring constantly to avoid bitterness.
5. Pour in mango pulp and coconut milk, stirring to combine all ingredients smoothly.
6. Bring the mixture to a simmer over medium heat, then reduce to low and cook uncovered for 15 minutes, stirring every 5 minutes to prevent sticking.
7. Add salt and simmer for another 5 minutes until the curry thickens slightly.
8. Remove from heat and stir in chopped cilantro just before serving.
The curry boasts a creamy texture with a tangy-sweet flavor from the mango, complemented by earthy spices. Serve it over steamed rice or with naan for a satisfying meal, or try it as a dip for grilled vegetables to add a tropical twist.
Tropical Mango Pulp Ice Cream
Juicy mangoes make the creamiest ice cream without any fuss. Just blend, freeze, and enjoy a tropical treat. No ice cream maker needed for this simple dessert.
Ingredients
– Mango pulp – 2 cups
– Heavy cream – 1 cup
– Granulated sugar – ½ cup
– Lime juice – 1 tbsp
Instructions
1. Pour 2 cups mango pulp into a blender.
2. Add 1 cup heavy cream, ½ cup granulated sugar, and 1 tbsp lime juice to the blender.
3. Blend on high speed for 60 seconds until completely smooth and no sugar granules remain.
4. Pour the mixture into a freezer-safe container with a tight-fitting lid.
5. Freeze for 4 hours until the edges start to set but the center is still slightly soft.
6. Remove from freezer and stir vigorously with a fork to break up ice crystals for a creamier texture.
7. Return to freezer and freeze for another 4 hours until firm throughout.
8. Let sit at room temperature for 10 minutes before scooping to soften slightly.
Fantastically smooth and bursting with sweet mango flavor, this ice cream has a rich, creamy texture that melts perfectly on the tongue. Serve it in chilled bowls topped with fresh mango chunks or a drizzle of honey for an extra tropical twist.
Mango Pulp and Pineapple Tart
Get ready for a tropical dessert that’s both vibrant and easy. Grab ripe mangoes and pineapple for the best flavor. This tart comes together with minimal effort but delivers maximum impact.
Ingredients
– Flour – 1 ½ cups
– Butter – ½ cup
– Sugar – ¼ cup
– Mango pulp – 1 cup
– Pineapple chunks – 1 cup
– Egg – 1
Instructions
1. Preheat oven to 350°F.
2. Combine flour, butter, and sugar in a bowl.
3. Mix until crumbly texture forms.
4. Press mixture into a 9-inch tart pan evenly.
5. Bake crust for 15 minutes until lightly golden.
6. Cool crust completely on a wire rack.
7. Blend mango pulp and pineapple chunks until smooth.
8. Pour filling into cooled crust.
9. Bake tart for 25 minutes at 350°F.
10. Remove from oven and let cool to room temperature.
11. Chill in refrigerator for 2 hours before serving.
Create a stunning dessert with layers of sweet mango and tangy pineapple. Chill thoroughly for a firm, sliceable texture that holds its shape perfectly. Customize with a sprinkle of toasted coconut or a dollop of whipped cream for extra flair.
Mango Pulp Yogurt Parfait
Mango pulp yogurt parfait layers tropical sweetness with creamy tang for a refreshing treat. This no-bake dessert comes together in minutes, perfect for busy mornings or light desserts.
Ingredients
– Plain Greek yogurt – 2 cups
– Mango pulp – 1 cup
– Granola – ½ cup
– Honey – 2 tbsp
Instructions
1. Scoop ¼ cup of Greek yogurt into the bottom of a parfait glass.
2. Drizzle ½ tbsp of honey over the yogurt layer using a spoon.
3. Spoon ¼ cup of mango pulp evenly over the honey layer.
4. Sprinkle 2 tbsp of granola over the mango pulp to create a crunchy texture.
5. Repeat the layering process with another ¼ cup of yogurt, ½ tbsp honey, ¼ cup mango pulp, and 2 tbsp granola.
6. Top the parfait with the remaining ¼ cup of yogurt.
7. Drizzle the final 1 tbsp of honey over the top yogurt layer in a circular motion.
8. Garnish with the last 2 tbsp of granola for added crunch.
9. Chill the assembled parfait in the refrigerator for 10 minutes to set the layers.
10. Serve immediately with a long spoon to reach all layers.
Oozing with creamy and fruity layers, this parfait offers a delightful contrast between smooth yogurt and crunchy granola. The natural sweetness of mango balances the tangy yogurt perfectly, making it ideal for breakfast or a healthy dessert. For a festive twist, layer in fresh berries or swap granola for crushed cookies.
Mango Pulp Salsa Fiesta
Get ready for a flavor explosion with this vibrant mango salsa. Great for tacos, chips, or grilled meats. It comes together in minutes for instant fiesta vibes.
Ingredients
– Mango pulp – 1 cup
– Red onion – ¼ cup
– Jalapeño – 1 tbsp
– Cilantro – 2 tbsp
– Lime juice – 2 tbsp
– Salt – ½ tsp
Instructions
1. Finely dice ¼ cup red onion.
2. Mince 1 tbsp jalapeño, removing seeds for milder heat.
3. Chop 2 tbsp fresh cilantro leaves.
4. Combine mango pulp, diced onion, minced jalapeño, and chopped cilantro in a medium bowl.
5. Stir in 2 tbsp lime juice and ½ tsp salt.
6. Let the salsa rest at room temperature for 15 minutes to allow flavors to meld.
7. Taste and adjust salt if needed before serving.
Perfectly balanced between sweet and spicy, with a juicy texture that clings to chips. Pairs wonderfully with grilled fish or as a topping for breakfast tacos.
Mango Pulp Popsicles
Mango pulp popsicles are the ultimate summer treat, requiring minimal effort for maximum refreshment. Grab ripe mangoes and a few pantry staples for instant frozen satisfaction.
Ingredients
Mango pulp – 2 cups
Granulated sugar – ¼ cup
Lemon juice – 1 tbsp
Water – ¼ cup
Instructions
1. Combine ¼ cup water and ¼ cup granulated sugar in a small saucepan over medium heat.
2. Stir constantly until sugar dissolves completely, about 2 minutes, then remove from heat and let cool to room temperature.
3. Pour 2 cups mango pulp into a blender.
4. Add the cooled sugar syrup and 1 tbsp lemon juice to the blender.
5. Blend on high speed for 30 seconds until completely smooth.
6. Tip: Strain the mixture through a fine-mesh sieve to remove any fibrous bits for a smoother texture.
7. Pour the blended mixture into popsicle molds, leaving ½ inch of space at the top for expansion.
8. Tip: Gently tap the molds on the counter to release air bubbles before freezing.
9. Insert popsicle sticks into each mold.
10. Freeze for at least 6 hours or until completely solid.
11. Tip: Run warm water over the molds for 10 seconds to easily release the popsicles.
Grab these vibrant pops for a burst of tropical sweetness with a tangy lemon twist. The smooth, creamy texture melts perfectly on hot days—try rolling them in shredded coconut before serving for extra crunch.
Sweet and Tangy Mango Pulp Sauce
Grab your blender for this vibrant sauce. Great on grilled chicken or as a dip. Get ready in minutes.
Ingredients
– Ripe mangoes – 2 cups, peeled and chopped
– White vinegar – 2 tbsp
– Brown sugar – ¼ cup
– Red pepper flakes – ½ tsp
– Salt – ¼ tsp
Instructions
1. Combine 2 cups peeled and chopped ripe mangoes, 2 tbsp white vinegar, ¼ cup brown sugar, ½ tsp red pepper flakes, and ¼ tsp salt in a blender.
2. Blend on high speed for 60 seconds until completely smooth, scraping down the sides once to ensure no chunks remain.
3. Pour the mixture into a small saucepan over medium heat.
4. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally with a wooden spoon to prevent sticking.
5. Remove from heat and let cool to room temperature, about 20 minutes, for flavors to meld.
6. Transfer to an airtight container and refrigerate for at least 1 hour before serving to thicken slightly.
Smoothest texture with a bold sweet-tangy kick. Perfect drizzled over ice cream or as a glaze for pork chops.
Mango Pulp Indian Pickle
Packed with bold flavors, this mango pulp pickle delivers tangy heat in minutes. Perfect for spicing up sandwiches or rice bowls. Use ripe mangoes for the best natural sweetness.
Ingredients
– Mango pulp – 1 cup
– Mustard oil – ¼ cup
– Red chili powder – 2 tbsp
– Salt – 1 tbsp
– Fenugreek seeds – 1 tsp
– Asafoetida – ¼ tsp
Instructions
1. Heat mustard oil in a pan over medium heat until it reaches 350°F and smokes lightly.
2. Add fenugreek seeds and fry for 30 seconds until fragrant.
3. Turn off the heat and let the oil cool for 5 minutes to prevent burning spices.
4. Stir in red chili powder and asafoetida into the warm oil.
5. Mix in mango pulp and salt thoroughly.
6. Cook the mixture over low heat for 10 minutes, stirring constantly.
7. Remove from heat and let it cool completely to room temperature.
8. Transfer to a clean, airtight glass jar.
9. Store in a cool, dark place for 24 hours before using to meld flavors.
Unbelievably versatile, this pickle boasts a thick, spreadable texture with a fiery kick. Try it as a condiment for grilled meats or swirl into yogurt for a quick dip. The balance of sweet mango and pungent spices deepens over time.
No-Bake Mango Pulp Pie
You’ll love this no-bake mango pulp pie for its tropical flavor and effortless preparation. Year-round mango pulp makes it accessible anytime. Your kitchen stays cool while you create this refreshing dessert.
Ingredients
– Graham cracker crumbs – 1½ cups
– Unsalted butter – ½ cup
– Mango pulp – 2 cups
– Cream cheese – 8 oz
– Powdered sugar – ½ cup
– Heavy cream – 1 cup
– Vanilla extract – 1 tsp
Instructions
1. Melt butter in microwave for 45 seconds at 50% power.
2. Combine graham cracker crumbs with melted butter until fully moistened.
3. Press crumb mixture firmly into 9-inch pie dish using flat-bottomed cup for even compaction.
4. Chill crust in refrigerator for 30 minutes to set.
5. Beat cream cheese with electric mixer on medium speed for 2 minutes until smooth.
6. Add powdered sugar and vanilla extract, mixing for 1 minute until combined.
7. Pour in mango pulp, mixing on low speed until fully incorporated.
8. In separate bowl, whip heavy cream to stiff peaks (about 3 minutes).
9. Fold whipped cream into mango mixture gently to maintain airiness.
10. Spread filling evenly into chilled crust using offset spatula.
11. Refrigerate pie for minimum 4 hours or until firm to touch.
12. Slice with warm knife for clean cuts through the creamy filling.
Buttery crust provides crunch against the silky mango filling. Bright tropical flavor pairs perfectly with coconut whipped cream or fresh berry garnish. Serve chilled for best texture contrast between layers.
Mango Pulp and Avocado Salad
Kick off with a refreshing twist on summer salads. Mango and avocado create a creamy, tropical duo that requires zero cooking. Just assemble and enjoy immediately for best texture.
Ingredients
– Ripe mango – 1 cup, cubed
– Ripe avocado – 1, cubed
– Lime juice – 2 tbsp
– Salt – ¼ tsp
– Fresh cilantro – 2 tbsp, chopped
Instructions
1. Cut a ripe mango into ½-inch cubes until you have 1 cup.
2. Slice a ripe avocado in half, remove the pit, and scoop out the flesh.
3. Cube the avocado into ½-inch pieces.
4. Combine mango and avocado cubes in a medium bowl.
5. Drizzle 2 tablespoons of fresh lime juice over the fruit to prevent browning.
6. Gently toss the mixture with a spoon to coat evenly.
7. Sprinkle ¼ teaspoon of salt over the salad.
8. Chop 2 tablespoons of fresh cilantro leaves.
9. Add the chopped cilantro to the bowl.
10. Toss everything together lightly until just combined.
11. Serve immediately in a chilled bowl for optimal freshness.
Delightfully creamy with a bright, tangy kick from the lime. The soft avocado contrasts with the firmer mango for a satisfying texture. Try serving it alongside grilled fish or as a topping for tacos to elevate any meal.
Sugar-Free Mango Pulp Jam
Ready for a naturally sweet jam without the sugar rush. Ripe mangoes provide all the sweetness you need. This quick recipe delivers big flavor with minimal effort.
Ingredients
– Mango pulp – 2 cups
– Lemon juice – 2 tbsp
– Pectin – 1 tbsp
Instructions
1. Combine mango pulp and lemon juice in a heavy-bottomed saucepan.
2. Bring mixture to a boil over medium-high heat, stirring constantly to prevent scorching.
3. Reduce heat to medium and simmer for 10 minutes, stirring frequently until slightly thickened.
4. Sprinkle pectin evenly over the surface while whisking vigorously to prevent clumping.
5. Return to a full boil and cook for exactly 1 minute, timing precisely for proper setting.
6. Remove from heat and skim off any foam from the surface using a spoon.
7. Ladle hot jam into sterilized jars, leaving ¼ inch headspace at the top.
8. Wipe jar rims clean with a damp cloth to ensure proper sealing.
9. Process jars in a boiling water bath for 10 minutes if canning for shelf storage.
10. Cool completely at room temperature for 24 hours before refrigerating.
Your jam sets with a spreadable consistency that holds its shape. The pure mango flavor shines through with just enough tartness from the lemon. Try it swirled into yogurt or as a glaze for grilled chicken.
Mango Pulp and Mint Cooler
Keep cool this summer with a refreshing mango mint cooler. Kick back and enjoy this tropical twist on a classic beverage. It’s quick, easy, and utterly satisfying.
Ingredients
Mango pulp – 1 cup
Fresh mint leaves – ¼ cup
Lime juice – 2 tbsp
Sugar – 3 tbsp
Ice cubes – 2 cups
Cold water – 1 cup
Instructions
1. Combine mango pulp, mint leaves, lime juice, and sugar in a blender.
2. Blend on high speed for 30 seconds until the mint is finely chopped and the mixture is smooth.
3. Add ice cubes and cold water to the blender.
4. Blend again on high speed for 45 seconds until the ice is completely crushed and the drink is frothy.
5. Strain the mixture through a fine-mesh sieve into a pitcher to remove any mint pulp for a smoother texture.
6. Pour the strained cooler into tall glasses filled with fresh ice cubes.
7. Garnish each glass with a sprig of fresh mint and a thin lime slice on the rim.
Here’s the perfect balance of sweet mango and zesty mint, with a silky smooth texture that’s incredibly thirst-quenching. Try serving it with a splash of sparkling water for extra fizz or freeze it into popsicles for a fun frozen treat.
Conclusion
Perfect for any occasion, these 31 mango pulp recipes offer endless inspiration to delight your taste buds. We hope you try them, share your favorites in the comments, and pin this article on Pinterest to spread the mango love!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
